Bhatia Fusion · New dishes from leftovers
Phool Gobi / Pan Gobi jay Saag ji Tikki
Cauliflower or cabbage patties
Golden, crisp-fried (taraylo) round patties of mashed cauliflower or cabbage saag combined with boiled carrot and potato, green chilli, ginger, chaat masala, garam masala and mango powder, bound with corn flour. Uses up: Phool Gobi jo Saag or Pan Gobi jo Saag. Served hot.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Boil the carrots and the potato.
Chop the green chillies and ginger finely.
In a bowl, combine the saag with the boiled carrot and potato, the chopped chillies and ginger, chaat masala, garam masala powder, mango powder and salt. Mash the mixture thoroughly, then add the corn flour and work it into a semi-soft dough.
Divide into 6 pieces and shape each into a round patty ½ inch thick.
Heat the frying oil in a deep pan over a medium flame.
When it is hot, deep-fry the tikkis until golden brown.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Use either cauliflower or cabbage saag; both work the same way.
Serve with
Hot; tastes best with green coriander chutney.
Recipes mentioned here
Made from
This dish uses up leftover:
Nutrition
EstimatedPer patty
220 kcal
- Protein
- 2 g
- Carbohydrate
- 18 g
- Fat
- 16 g
The recipe makes 6 patties.
Whole recipe
1,300 kcal
- Protein
- 13 g
- Carbohydrate
- 105 g
- Fat
- 93 g
Everything in the ingredients list, plus the oil soaked up in frying.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. For deep-fried food we count the oil the food soaks up, not the whole pan of oil. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara, shared by Jayshree Gandhi.
See the original recipe and photos